scholarly journals The content of fatty acids in the meat of snails by the action of heat processing

2019 ◽  
Vol 21 (93) ◽  
pp. 27-30
Author(s):  
I. S. Danilova
Keyword(s):  
Fatty Acids ◽  
Mass Fraction ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Helix Pomatia ◽  
Helix Aspersa ◽  
Omega 3 ◽  
Omega 6 ◽  
3 Omega ◽  
Helix Aspersa Maxima

Increasing food production and improving their quality is one of the main problems facing the agro-industrial complex of Ukraine in modern conditions. The solution of this problem is impossible only by increasing the production of livestock products, although this is the main source of their receipt. It is necessary to use additional, non-traditional types of raw materials containing full proteins, fats, vitamins, minerals and other biologically active substances necessary for the human body. One of these sources may be meat of food types of snails. It maintains a complex of replaceable and essential amino acids, vitamins, inorganic elements, carbohydrates and fats. The purpose of our work was to determine the content of fatty acids in cooked meat of the food species Helix pomatia, Helix aspersa maxima and Helix aspersa muller. This article presents the results of the content of fatty acids in meat of food snails using the method of gas chromatography. The presence and quantity of fatty acids is determined in three types of snails. In general, the meat of snails contains both saturated and unsaturated fatty acids. The composition of saturated fatty acids includes – kapron, palmithin, stearin, myristic, arachin, capryl, laurin, begen, kaprin, heptadecanova. From unsaturated fatty acids, snail meat contains omega-3, omega-6, oleinic, palmitoleic, linoleic, arachidonic, linolenic, cis-5,8,11,14,17-eicosapentaenoic, cis-11,14-eicosadenic, cis-13,16-doceta-adenoic, docosapentaenoic. As a result of our research on the content of fatty acids in cooked meat of snails, we found that the mass fraction of 11 unsaturated fatty acids – oleinic, palmitoleic, linoleic, omega-3, omega-6, arachidonic, linolenic, cis-5,8,11, 14,17-eicosapentaenoic, cis-11,14-eicosadenic, cis-13,16-doceta-adenoic, docosapentaenoic to a mass fraction of 10 saturated fatty acids is significantly different in each type of snail. Thus, the mass fraction of saturated to unsaturated fatty acids is in the meat of Helix pomatia, Helix aspersa maxima, Helix aspersa muller 1:5.73; 1:5.05 and 1:4.81 respectively. Most of all, unsaturated fatty acids are found in boiled meat of Helix pomatia snails and amount to 126.77% to the sum of fatty acids, and saturated – in the boiled meat of Helix aspersa muller snails – 24.86% to the sum of fatty acids. Useful and well-known all fatty acids ω-3 and ω-6 enriched boiled meat of Helix aspersa maxima snails – 49.06% to the sum of fatty acids, while Helix pomatia and Helix aspersa muller are 48.81 and 44.35% to the amount of fatty acids, respectively. It should be noted that the total content of fatty acids in the meat of snails varies in the following limits: Helix pomatia snails 148.89, Helix aspersa maxima 149.11, and Helix aspersa muller 144.4. Thus it can be argued that in the boiled meat of the three types of snails we studied, which is Helix pomatia, Helix aspersa maxima and Helix aspersa muller can be used as a valuable source of saturated and unsaturated fatty acids.

scholarly journals Вміст жирних кислот у м'ясі різних видів равликів

2018 ◽  
pp. 168-173 ◽  
Author(s):  
І. С. Данілова
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Helix Pomatia ◽  
Helix Aspersa ◽  
The Body ◽  
Helix Aspersa Maxima

Представлено дані щодо жирнокислотного складу м'яса равликів видів Helix pomatia, Helix aspersa maxima та Helix aspersa muller. Встановлено, що із 21 кислоти кожен дослідний вид равликів містить як насичені, так і ненасичені жирні кислоти. З насичених містяться капронова, пальмітинова, стеаринова, міристинова, арахінова, каприлова, лауринова, бегенова, капринова, гептадеканова, а із ненасичених – олеїнова, пальмітолеїнова, лінолева, омега-3, омега-6, арахідонова, ліноленова, ціс-5,8,11,14,17-ейкозапента-єнова, ціс-11,14-ейкозадієнова, ціс-13,16-доказадіє-нова, докозапентаєнова. The data on fatty acid composition of snail meat of the following species: Helix pomatia, Helix aspersa maxima and Helix aspersa muller are presented. Unsaturated fatty acids are fatty acids that contain at least one double bond in the chain of fatty acids. Unsaturated fatty acids have a low melting point and are liquid in consistency, are easier assimilated by the human body than saturated fatty acids. Saturated fatty acids are fats of animal origin, entering the body from meat products, oils, eggs, sausages and dairy products. They differ from other fats in that they remain solid even at room temperature. Saturated fats are needed for energy, they are involved in the structure of cells. That is why their surplus leads to overweight accumulation, as well as to an increase in cholesterol in the body, heart disease and even some types of cancer. If a person does not consume saturated fatty acids, the body will be able to synthesize them from another food. However, for the body it is also superfluous, so in small quantities such fats are needed. The research was done in accordance with the procedures described in the relevant State Standards of Ukraine “Determination of fatty acid spectrum – SSU ISO 5508-2001. Fats and oils of animal and vegetable origin. Gas chromatography analysis of methyl esters of fatty acids. Sample preparation – SSU ISO 5509-2002. Fats of  animal and vegetable origin and oils. Preparation of methyl esters of fatty acids”. Chromatographic analysis of fatty acids was performed on a Trace Ultra gas chromatograph with a flame-ionization detector, on a capillary column SP-2560 (Supelco). The limit of the method is 0.01%. We have formed three groups of different snail species that are used for food purposes: Helix pomatia collected in the wet weather and in the morning, Helix aspersa maxima and Helix aspersa muller got from the farm «SNAIL 2016» (Ukraine), for which we express our gratitude to the owner. Snails of each species were the same in size and weight. Since our data were first obtained not only in Ukraine but also globally, it was not possible to compare them with the data of other authors. The results were processed statistically. As a result of our studies on the content of fatty acids in the meat of snails it is found that the mass fraction of unsaturated fatty acids is most commonly found in Helix pomatia snail meat and amounts to 132.14 % up to the amount of fatty acids. It is this fact that indicates the nutritional value of these snails. Saturated fatty acids enrich the meat of Helix aspersa muller snails and reaches 33.96% to the sum of fatty acids, and also in these types of snails ω-3 fatty acids to ω-6 fatty acids is 1:4.3. Such a combination of ω-3 fatty acid to ω-6 fatty acid is best for a good assimilation and well-being of a person who will consume such meat. It should be noted that the total content of fatty acids in the meat of snails varies in the following ranges: Helix pomatia 158.29, Helix aspersa maxima 148.97, and Helix aspersa muller 139.78. Attention should be drawn to the ratio of unsaturated fatty acids, namely mono-, di- and polyunsaturated acids in meat of each type of snail. According to our data in the meat of snails: Helix pomatia reaches 15.68: 37.67: 78.79, Helix aspersa maxima – 21.23: 31.61: 66.22, Helix aspersa muller – 26.7: 24.45 : 54.67. However, if you compare the meat of snails with the meat of black African ostrich, the fatty acid content of these two animals is very different. Thus, snail meat contains up to 14.36% palmitic acid, 13.98% stearic acid, 26.54% oleic acid, 37.67% linoleic acid and, of course, ω-3 and ω-6 fatty acids 7.49% and 51.12% respectively, depending on the type of snail, while in ostrich meat these figures reach only a tenth or even hundredth share. Thus, it can be argued that Helix pomatia, Helix aspersa maxima and Helix aspersa muller can be used as a valuable source of saturated and unsaturated fatty acids. For the first time in Ukraine, we studied the fatty acid content of Helix pomatia, Helix aspersa maxima, Helix aspersa muller snails, which are edible species and are used as a delicacy. Snail meat is a valuable source of essential fatty acids. Of the 21 acids in each experimental species, the snail contains both saturated and unsaturated fatty acids. The saturated ones contain: kapron, palmitic, stearin, myristic, arachin, capryl, lauric, behenic, kaprinic, heptadecanic and unsaturated: oleinic, palmitoleic, linoleic, omega-3, omega-6, arachidonic, linolenic, cis-5,8, 11,14,17-eicosapentae-noic, cis-11,14-eicosadenic, cis-13,16-proxazytoic, docosapentaenoic.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

The Fatty Acids Composition and Antioxidant Activity of Walnut Cold Press Oil

2017 ◽  
Vol 68 (3) ◽  
pp. 507-509 ◽  
Author(s):  
Dana Copolovici ◽  
Simona Bungau ◽  
Rica Boscencu ◽  
Delia Mirela Tit ◽  
Lucian Copolovici
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acids Composition ◽  
Omega 3 ◽  
Walnut Oil ◽  
Cold Press ◽  
Omega 6 ◽  
Very High

The fatty acids composition and antioxidant activity have been determinate for cold press walnut oil. It has been found that the total saturated fatty acids have been 8.8 % while poly unsaturated fatty acids have been 72.84 %. The ratio between omega-6 and omega-3 has been determined as 5.06 which could help in human healthy diet. On the same side, the antioxidant activity of the oil is very high at a level of 3.65 mmol L-1 and a ratio between lipophilic and hydrophilic fractions of 9.45.

scholarly journals Inhibition of receptor-mediated calcium influx in T cells by unsaturated non-esterified fatty acids

1990 ◽  
Vol 267 (3) ◽  
pp. 727-732 ◽  
Author(s):  
S C Chow ◽  
I J Ansotegui ◽  
M Jondal
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Calcium Influx ◽  
Flow Cytometry Analysis ◽  
Omega 3 ◽  
Kinase C ◽  
Esterified Fatty Acids ◽  
Omega 6 ◽  
3 Omega ◽  
Activate Protein Kinase

The effect of omega-3, omega-6 and omega-9 unsaturated fatty acids (UFAs) on receptor-mediated Ca2+ entry was investigated in a T-cell line (JURKAT) by using anti-CD3 antibodies (OKT3) to induce intracellular Ca2+ [( Ca2+]i) increase and Ca2+ influx. All the UFAs, as well as Ni2+ ions and 12-O-tetradecanoylphorbol 13-acetate, decreased the OKT3-induced sustained [Ca2+]i increase to basal levels. Although non-esterified fatty acids activate protein kinase C (PKC) [McPhail, Clayton & Snyderman (1984) Science 224, 622-624; Murakami, Chan & Routtenberg (1986) J. Biol. Chem. 261, 15424-15429], studies using H-7 and analysis of the PKC-dependent phosphorylation of 19 and 80 kDa marker substrates ruled out the involvement of PKC in UFA-induced inhibition of Ca2+ entry. Flow-cytometry analysis showed that UFAs do not interfere with antibody-receptor binding. BSA (0.2%, w/v) reversed the effect of UFAs after these fatty acids have decreased the OKT3-induced [Ca2+]i increase to basal levels. The relevance of these findings and possible mechanisms for inhibition by UFAs of receptor-mediated Ca2+ influx were discussed.

scholarly journals Effects of Dietary n–3 and n–6 Polyunsaturated Fatty Acids in Inflammation and Cancerogenesis

2021 ◽  
Vol 22 (13) ◽  
pp. 6965
Author(s):  
Kamila P. Liput ◽  
Adam Lepczyński ◽  
Magdalena Ogłuszka ◽  
Agata Nawrocka ◽  
Ewa Poławska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Epidemiological Studies ◽  
Omega 3 ◽  
Metabolic Disturbances ◽  
Cancer Models ◽  
Omega 6 ◽  
3 Omega

The dietary recommendation encourages reducing saturated fatty acids (SFA) in diet and replacing them with polyunsaturated fatty acids (PUFAs) n–3 (omega–3) and n–6 (omega–6) to decrease the risk of metabolic disturbances. Consequently, excessive n–6 PUFAs content and high n–6/n–3 ratio are found in Western-type diet. The importance of a dietary n–6/n–3 ratio to prevent chronic diseases is linked with anti-inflammatory functions of linolenic acid (ALA, 18:3n–3) and longer-chain n–3 PUFAs. Thus, this review provides an overview of the role of oxylipins derived from n–3 PUFAs and oxylipins formed from n–6 PUFAs on inflammation. Evidence of PUFAs’ role in carcinogenesis was also discussed. In vitro studies, animal cancer models and epidemiological studies demonstrate that these two PUFA groups have different effects on the cell growth, proliferation and progression of neoplastic lesions.

scholarly journals Analisis Kandungan Asam Lemak Omega 3 dan Omega 6 pada Minyak Ikan Mas (Cyprinus Carpio)

2019 ◽  
Vol 2 (1) ◽  
pp. 37-44
Author(s):  
Maruba Pandiangan ◽  
Jamaran Kaban ◽  
Basuki Wirjosentono ◽  
Jansen Silalahi
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Acid Number ◽  
Omega 3 ◽  
Omega 6

Penelitian ini bertujuan untuk mengetahui komponen asam lemak omega-3 dan omega-6 pada minyak ikan mas. Penelitian ini dilakukan di Laboratorium Pengolahan Pangan Fakultas Pertanian Universitas Katolik Santo Thomas, Medan. Pelaksanaan penelitian ini dilakukan pada bulan Agustus 2016 hingga Oktober 2016. Minyak ikan mas diperoleh dengan menggunakan proses rendering kering. Dari uji sifat fisika kimia diperoleh semakin besar nilai angka asam maka semakin rendah kualitas minyaknya, semakin kecil angka peroksida maka kualitas minyak semakin baik, bilangan iod yang tinggi menunjukkan bahwa minyak tersebut mengandung asam lemak tak jenuh yang banyak, semakin besar bilangan penyabunan yang dihasilkan maka minyak memiliki berat molekul yang lebih rendah. Hasil analisis minyak ikan dengan GC-MS didapat komposisi asam lemak sebagai berikut: asam lemak jenuh sebanyak 27,54%, asam lemak tidak jenuh tunggal sebanyak 43,92%, asam lemak tidak jenuh jamak sebanyak 21,25%. Asam lemak omega 3 sebanyak 2,83% yang terdiri dari asam linolenat 1,49%, asam eikosatrienoat 0,87%, asam eikosapentaenoat 0,11%, asam dekosaheksaenoat 0,36%, dan omega 6 sebanyak 17,36% yang terdiri dari asam linoleat 16,44%, asam arakhidonat 0,92%, Nilai gizi minyak ikan mas belum memenuhi komposisi ideal nilai gizi minyak ikan, dimana perbandingan ketiga jenis asam lemak belum memenuhi perbandingan 33,33% dan total penyimpangan sangat tinggi.   This study aimed to determine the components of omega-3 and omega-6 fatty acids in carp oil. This research was conducted at the Food Processing Laboratory of the Faculty of Agriculture, Santo Thomas Catholic University, Medan. The implementation of this research was conducted from August 2016 to October 2016. Carp oil was obtained using a dry rendering process. From the test of physical chemical properties obtained, the greater the value of the acid number, the lower the quality of the oil. It also showed that the smaller the peroxide number, the better the quality of the oil. The higher iodine number indicated that it contained many unsaturated fatty acids; therefore, the greater the saponification number the oil resulted, the lower molecular weight it obtained. The results of analysis of fish oil with GC-MS, showed the following fatty acid compositions: 27.54% saturated fatty acids, 43.92% monounsaturated fatty acids, and 21.25% plural unsaturated fatty acids. Omega-3 fatty acids were 2.83% consisting of 1.49% linolenic acid, 0.87% eicosapenoic acid, 0.11% eicosapentaenoic acid, 0.36% decosahexaenoic acid. It also resulted 17.36% omega-6 consisted of from linoleic acid 16.44%, arachidonic acid 0.92%. The nutritional value of goldfish oil did not meet the ideal composition of nutritional value of fish oil, where the ratio of the three types of fatty acids had not met the ratio of 33.33% and the total deviation was very high.

scholarly journals Fats and oils: The health concerns and issues- A review

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
Ravinder Jeet Singh
Keyword(s):  
Risk Factors ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Density Lipoprotein ◽  
Vascular Diseases ◽  
Fats And Oils ◽  
World Health ◽  
Omega 3 ◽  
Omega 6

Hydrogenated vegetable oils became popular for cooking in 1950s. Soon it became established that eating food cooked in hydrogenated oils (trans fats) could be the risk factors for cardio vascular diseases. Refined oils were recommended for cooking. It was believed that refined oils are rich in monounsaturated fatty acids (MUFA or omega-6) and will help maintain low cholesterol levels. Further research proved that omega-6 rich diet reduced HDL(High density lipoprotein) as well as LDL (low density lipoprotein). World health organization recommended that we should increase omega-3 i.e. poly unsaturated fatty acids (PUFA). PUFA help in keeping healthy HDL/LDL ratio. A number of reports also suggested that natural saturated fatty acids (nSFA) were not risk factors for coronary heart disease (CHD). In this mini review an account of developments concerning these issues has been presented.

scholarly journals Analisis Asam Lemak Omega 3 dan 6 pada Minyak Ikan Lele secara GC-FID

2020 ◽  
pp. 22-29
Author(s):  
Maruba Pandiangan ◽  
Jamaran Kaban ◽  
Basuki Wirjosentono ◽  
Jansen Silalahi
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Docosahexanoic Acid ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Eicosapentanoic Acid ◽  
Omega 6 ◽  
Catfish Oil

Omega 3 and 6 fatty acids are very good consumed to improve human health. For this reason, research is needed to determine the glyceride profile and identification of omega 3 and 6 fatty acids in fat molecules so that the potential of catfish oil as a source of omega 3 and 6 can be known. Catfish oil was extracted by the soxletation method. Fatty acid composition was analyzed by gas chromatography (GC-FID) which was previously esterified using BF3. The results showed that the composition of unsaturated fatty acids more than saturated fatty acids. Omega-3 fatty acids are found consisting of linolenic acid, eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) and omega 6, namely linoleic acid. The comparison of omega 3 and omega 6 in catfish oil is still within the recommended comparison terms. Judging from the composition and position of catfish oil fatty acids which contain omega 3 and omega 6 fatty acids. Thus catfish oil has the potential as a source of omega 3 and 6 from one of the freshwater fish that are consumed by many people.

scholarly journals Fats and oils: The health concerns and issues- A review

2018 ◽  
Author(s):  
Ravinder Jeet Singh
Keyword(s):  
Risk Factors ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Density Lipoprotein ◽  
Vascular Diseases ◽  
Fats And Oils ◽  
World Health ◽  
Omega 3 ◽  
Omega 6

Hydrogenated vegetable oils became popular for cooking in 1950s. Soon it became established that eating food cooked in hydrogenated oils (trans fats) could be the risk factors for cardio vascular diseases. Refined oils were recommended for cooking. It was believed that refined oils are rich in monounsaturated fatty acids (MUFA or omega-6) and will help maintain low cholesterol levels. Further research proved that omega-6 rich diet reduced HDL(High density lipoprotein) as well as LDL (low density lipoprotein). World health organization recommended that we should increase omega-3 i.e. poly unsaturated fatty acids (PUFA). PUFA help in keeping healthy HDL/LDL ratio. A number of reports also suggested that natural saturated fatty acids (nSFA) were not risk factors for coronary heart disease (CHD). In this mini review an account of developments concerning these issues has been presented.

DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya
Keyword(s):  
Fatty Acids ◽  
Experimental Model ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Regulatory Function ◽  
Omega 3 ◽  
White Rats ◽  
Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

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